INGREDIENTS:
Chopped spinach leaves
3 tbsp olive oil
1 large onion , finely sliced
2 large potatoes , peeled and finely sliced
3 -4 eggs
Method
1. Tip the spinach into a large colander and bring a kettleful of water
to the boil. Slowly pour the water over the spinach until wilted, then
cool under cold water. Squeeze all the
2. Heat grill to high. Heat the oil in a non-stick frying pan and
gently cook the onion and potato for about 10 mins until the potato is
soft. While the onion is cooking, beat the eggs together in a large
bowl and season with salt and pepper. Stir the spinach into the
potatoes, then pour in the eggs and cook, stirring occasionally, until
nearly set, then flash the omelette under the grill to set the top.
Ease the omelette on to a plate, then flip over back into the pan.
Finish cooking the omelette on the underside and turn out onto a board.
Serve cut into wedge
Mon 11 Feb 2013 - 0:38 by 
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